Artisan Bisquet at La Panadería

La Panadería brings Mexican culture, in the form of bread, to SA

By Kathleen Petty

Photo By Victoria Millner

David and Jose Cáceres have been in the bread business since before they can remember. Their mother owned a panadería (bakery) in Mexico City and would send her boys to the market to sell her baked goods as soon as they came out of the oven. They later supplied bread for one of Mexico’s top grocery chains and treats for a major coffee chain. Then, during the economic downturn in 2007, the family’s panadería went under. David took the opportunity to complete a degree at Le Cordon Bleu in Mexico and study pastries at the San Francisco Baking Institute. Jose, meanwhile, mastered the business side and set his sights on the Alamo City. “We picked San Antonio because of the culture and the growth,” Jose says. They started at what’s now The Yard Farmers & Ranchers Market and in 2014 opened a store on Broadway. They’ve since expanded their space and this year introduced new menu items. They offer flavorful baked goods, including a tequila almond croissant and canela (cinnamon) bun, but their breads, which rely on traditional recipes and fresh ingredients, remain their most popular orders. “We do this because we love it,” David says.

-In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
-Using paddle attachment of mixer, mix in butter, until it is the size of peas.
-Mix in buttermilk.-On flat surface covered with flour, roll out dough until it is 1-inch thick. Use a sharp knife to cut into squares or circles and brush with egg wash.-Bake at 375 F for 18 to 22 minutes, until golden brown.